Foods with low nutritional quality tied to higher cancer risk

A large multinational cohort study finds that eating foods with a low nutritional quality on a regular basis is linked with a heightened risk of cancer.

What are the best foods to avoid during a Crohn’s disease flare-up?

The symptoms of Crohn’s disease can worsen after eating certain foods, while other foods can help improve symptoms. The best foods to eat and avoid differ during a flare-up, however

What are the benefits of protein powder?

People can use protein powder to supplement their protein intake, help build muscle, aid muscle recovery, and encourage healthy weight loss.

Can eating this type of sugar prevent weight gain?

Newly published research finds that mannose, a type of sugar, has surprising effects on metabolism, weight gain, and the gut’s microbiome.

September 18, 2018 · by  · in Nutritional News · Tags: , , ,

Probiotics may help battle antibiotic resistance

Probiotics are known to reduce the risk of certain infections. The latest study finds that they may also reduce the need for antibiotics.

Weight loss surgery: How taste influences success

How does a person’s taste in foods following weight loss surgery influence how successful the procedure is? A new study may have answered this question.

Is it safe for a person with diabetes to eat sweets?

People with diabetes need to know how the food and drink they consume affects their blood sugar levels. However, it is a common misconception that they must avoid all sweets or sugary foods.

Eating fiber can delay brain aging

New research shows that eating fiber releases butyrate, a fatty acid that prevents brain inflammation and improves memory in aging mice.

Eating fiber can delay brain aging

New research shows that eating fiber releases butyrate, a fatty acid that prevents brain inflammation and improves memory in aging mice.

Three daily servings of dairy may keep your heart healthy

New research rehabilitates the heart-healthy role of whole-fat dairy products, as a high intake is found to lower the risk of cardiovascular mortality.

« Previous PageNext Page »